[雙語(yǔ)翻譯]餐廳設(shè)計(jì)外文翻譯--餐廳廚房設(shè)計(jì)在多大程度上影響了消費(fèi)者的外出就餐體驗(yàn)（英文）

1、© 2010 Macmillan Publishers Ltd. 1479–1110 Journal of Retail differences were also noticed among several age groups. Overall, the Correspondence: Abel Duarte Alonso University of Western Sydney, School of Manag

2、ement, Locked Bag 1797, Penrith South DC, NSW 1797, Australia E-mail: a.duartealonso@uws .edu.au © 2010 Macmillan Publishers Ltd. 1479–1110 Journal of Retail & Leisure Property Vol. 9, 3, 231–246Influence

3、of kitchen design on consumers ’ eating out experience 233knowledge in different dimensions of the dining experience is very limited. One aspect that has been ignored in the contemporary hospitality, consumer behaviou

4、r and related literature concerns consumers ’views on kitchen design, including views regarding open versus closed kitchen style. Moreover, although according to news and reports the popularity of open kitchen style

5、in many restaurant and other hospitality scenarios continues or could even be on the increase, this aspect continues to be overlooked from an academic, even a practitioner / industry perspective. The present study se

6、eks to increase the knowledge of this dimension, exploring consumers ’views on several elements pertaining to open versus closed restaurant kitchen style. Overall, the study attempts to identify the extent to which c

7、onsumers may agree with statements that include the following: Open kitchens are cleaner than closed kitchens. Food will be prepared more carefully in open kitchens. Kitchen staff will appear neater in an open kitchen.

8、Consumers feel much safer when they eat food that is prepared in an open kitchen. Whether the entertainment factor that arises in open kitchen settings is of any importance to consumers. New consumer information concer

9、ning the statements or threads above could benefit the hospitality / restaurant sector, at the very least in assisting with consumer group segmentation efforts. New knowledge could also be of use to consumers in ide

10、ntifying the preference and importance, or lack thereof, of open kitchen design among restaurant patrons, in turn helping them (consumers) make purchase / consumption decisions. For business development agencies, ne

11、w or added knowledge about the threads above could also be of use in their efforts to assist business operators. Such scenario may particularly apply to those operators who lack resources, for example, in the case of

12、family or individually owned restaurants, in areas that, as may be the case of open versus closed kitchen style, could potentially encourage more restaurant patronage. LITERATURE REVIEW Part of the contemporary hospita

13、lity literature suggests that the way many restaurant operations are designed can be critical for their long-term survival. With regard to hotel restaurants, for example, Stipanuk (2006) refers to the case of one

14、‘suburban Hyatt Regency ’(p. 446) to illustrate the potential for success when serious consideration is given to basic design aspects. Referring to the Hyatt Regency ’s case, Stipanuk (2006) explains that ‘The r

15、estaurant is highly successful in part because it offers different moods for breakfast or dinner, for family groups or couples, and for informal meals or special-occasion dinners ’(p. 447). Stipanuk’ s (2006) argum

16、ent also illustrates the importance of flexibility, continuous improvement, development, innovation, as well as attention to detail and to different consumer segments. While there is little doubt that restaurant design